Preheat the oven to 400.
Remove the pie pastry from the box and bag, allow to sit out on the counter for 5 minutes. (see tips and tricks section of the post)
Prepare a pie plate with baking spray, unroll the pie pastry and place it in the pie plate. Using your fingertips, flute the edges of the pie crust.
In a frying pan on medium heat on the stovetop, fry the bacon until it is crispy. Remove from the frying pan and drain on paper towels on a plate.
Using the same frying pan, cook the chopped onions until they are nearly see through, then remove to the plate with the bacon pieces.
In the same frying pan, brown the sausage until it is just past pink (add a tablespoon of vegetable oil if you need to for in order to cook the meat), remove the sausage to the same plate with the bacon to drain once it is done.
In a medium sized bowl, whip together the eggs, cream, salt, pepper, thyme and garlic powder.
Add the bacon, onions, sausage and grated cheeses to the egg mixture and stir until well incorporated.
Pour the mixture into the pie shell and place the pie plate onto a rimmed baking sheet. Bake at 400 for 40-45 minutes. Check the quiche and if it starts to look too brown on the crust, lay a piece of aluminum foil over the top.
Bake another 10-15 minutes until the quiche is set (you can shake the edges of the pan and if it isn't sloppy loose but is wiggly all through out, then it’s just about done. You want it to just be a little wiggly in the center).
Remove from the oven and allow to sit for 15 minutes before serving.